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Gyokuro
Tanegashima Asanoka Bio

Contest Grade 99 P.

SKU
0510-bio
A rare organic Gyokuro from a small organic tea farm with limited harvests on the southern Japanese island of Tanegashima. Rich umami with elegant floral aromas and a robust body.
Character Hearty umami, floral aroma, lively power, mild, balanced, spring blossoms, freshness, elegance, fine spice, powerful presence
Tea Farm Tea farm on the southern island of Tanegashima in its 4th generation. The tea farm has been fully organic certified since 2017.
Terroir Tanegashima (Reg.), Kagoshima (Pref.), Japan
Harvest 1. Ernte (Ichibancha), April 2026
Cultivar Asanoka
Altitude 200m above sea level
Shading Full shading, at least 20 days, Jikagise direct shading (2-layer)
Steaming Normal (Chūmushi, 30-40 sec.)
Cultivation Certified organic cultivation since 2016
Laboratory Tests Radioactivity (annual test of the region), pesticides, heavy metals, and aluminum
Quality 99/100 P. (Gyokuro category); Contest Grade
€47.90
50g

Delivery :

Incl. VAT, excl. shipping

SKU
0510-bio
€958.00 / 1kg
In stock
Gyokuro Tanegashima Asanoka Bio

Tea Farm

For four generations, the tea farm on the island of Tanegashima has been cultivating high-quality green tea. What began with traditional tea cultivation developed over many years into a consistently organic farming method. After intensive research and countless trials, the family succeeded in managing their tea gardens completely without chemical fertilizers and synthetic pesticides. True to their motto, "Everything returns to the soil," they rely exclusively on self-made, fermented organic fertilizers, living soils, and careful manual labor. The mild, rainy climate of Tanegashima, characterized by sea air, subtropical sun, and strong winds, produces resilient tea plants and gives their teas an extraordinary depth and purity.

Gyokuro Tanegashima Asanoka Bio

Aroma & Character

Tasting Notes

A Gyokuro for connoisseurs that initially appears quite classic with its clear, hearty umami, yet at the same time surprises with an exceptionally floral aromatic and a lively power reminiscent of excellent mountain Sencha. Although the sunny island of Tanegashima is not a typical cultivation area for Gyokuro, this tea shows a remarkably mild and balanced character. Its clear, pure umami settles gently on the tongue, unfolding further with every sip, and is accompanied by floral top notes that are unusually pronounced for a Gyokuro and reminiscent of fresh spring blossoms. The light, straightforward body of the infusion gives the tea a pleasant freshness and elegance. It gains expression especially in the second infusion: a fine spice and powerful presence emerge, reminiscent of an excellent mountain Sencha, without losing the floral notes or the harmonious depth of the umami.

Leaf

Matte dark green, beautiful firm needles

Cup

Slightly milky infusion, tending towards yellowish

Gyokuro Tanegashima Asanoka Bio Gyokuro Tanegashima Asanoka Bio Gyokuro Tanegashima Asanoka Bio Gyokuro Tanegashima Asanoka Bio Gyokuro Tanegashima Asanoka Bio

Gyokuro

Gyokuro is considered the finest of all Japanese green teas. Through a meticulous process, the tea plants are shaded for up to 30 days or more before harvest, with as much as 90% of sunlight blocked. This shading stimulates the concentration of amino acids in the leaves and preserves their rich nutrients, lending the tea its famous sweetness as well as its robust umami flavour. Authentic gyokuro are exclusively made from the leaves of the aromatic first harvest of the year.

Yoshien Labortests

Laboratory Tests

We go to great lengths to identify the finest organic tea farms across the world’s most celebrated terroirs. All our teas are sourced directly from the farmer and, with a few exceptions, are certified organic or come from pesticide-free farms. Each batch of tea for every harvest is tested for pesticides and other pollutants in an independent German lab to ensure they meet our strict quality standards as well as HACCP food safety requirements. Likewise, the regions of Japan from which we source our teas are tested for radioactivity for every harvest.

Yoshien

Yoshi En

World's Finest Organic Teas

Our comprehensive portfolio focuses on organic, single-origin teas sourced directly from renowned farms. We believe in creating partnerships with farmers who share our values and are committed to sustainable, responsible tea cultivation. Thanks to these strong relationships our exciting range is constantly growing and evolving. As an international team of dedicated and passionate tea experts, we are committed to preserving centuries-old tea culture while ensuring it remains relevant and continues to bring joy in the present. About Yoshi En.

Cultivation & Processing

Tanegashima: The southern tropical island

This picturesque island with its gently rolling hills lies in the sea south of mainland Kagoshima Prefecture. The southern part of the island, facing the Pacific to the east and Yakushima to the west, is characterized by a mild climate: the average annual temperature is around 19 °C, and the annual rainfall exceeds 3,000 millimeters. At the same time, the island is known for its challenging natural conditions, with powerful typhoons in summer and biting northwestern winds in winter. The tea leaves, which thrive on resilient tea plants under these conditions, soak up abundant tropical sunlight. As a result, they develop into particularly strong, nutrient-rich leaves of high quality.

Organic Farming

Only fermented fertilizer is used on the tea fields, consisting of substances derived from living organisms that return naturally to the soil cycle. The complete avoidance of chemical fertilizers and synthetic pesticides creates an environment in which the microorganisms contained in the fertilizer can thrive undisturbed. In this way, the soil develops through its own strength into a loose and nutrient-rich foundation, without any mechanical processing. This creates a fertile earth that continually renews itself, while weeds are carefully removed by hand.

Preparation

Brewing Guide

3 heaped teaspoons (approx. 7g) per 100–300 ml water, 60 °C, steep for 2 minutes.
We recommend this preparation for a particularly gentle infusion that preserves valuable amino acids and vitamin C, while remaining mild in bitterness. Suitable for up to four further infusions, each with a steeping time of 10–30 seconds (we recommend increasing the temperature to 70–80 °C for subsequent infusions).

Alternatively, the following preparation methods may be used:
• 70 °C, 1.5 min: A balance of fresh and deep notes – intense, slightly bitter; brings out the catechins and caffeine (a balance of relaxing and revitalising)
• 80 °C, 1 min: Umami and sweetness in the background, with deep grassy notes, a pleasantly hot drinking temperature, moderate bitterness; emphasises catechins and caffeine (more invigorating)

Packaging & Storage

Directly packaged for us on-site in a high-quality, airtight, resealable zipper pouch with nine protective layers to preserve flavour and prevent oxidation. When closing the bag, press out as much air as possible to keep the tea well preserved. Alternatively, and especially for longer-term storage, we recommend our stylish and airtight tea caddies.

Recommended Teapot

Ideal is a Banko Kyusu made from 100% original purple Banko clay. This special clay, when reduction-fired, brings out the unique flavour components of Gyokuro including its amino acids and chlorophyll. Vintage Kyusus made before 1990 could still be made entirely from original clay sourced from the Banko region, now a rarity. Alternatively, a high-quality Shiboridashi without a handle, popular among Gyokuro enthusiasts, is also suitable for especially umami-rich infusions.

Our recommendations

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